Black pepper juice: chopped onion, chopped black pepper, butter, boiled juice. Heat the pan, add butter, chopped green onion and black pepper, stir-fry, add red wine, add cooking juice when the wine is dry, and add cream, salt and chicken powder to taste. Practice: black pepper or crushed black pepper, half a teaspoon of butter, a small piece of soy sauce, half a teaspoon of soy sauce, one teaspoon of monosodium glutamate and chicken essence, half a teaspoon of sugar and a little soup, and half a bowl. The easiest way to make black pepper juice is to add cream noodle sauce (butter melts, add proper amount of flour and water and mix well), chicken essence, black pepper particles and beef powder to make a paste. The more complicated way is: 1. Drain the oil, add chopped green onion and stir-fry until fragrant; 2. Release soy sauce, beef juice, sugar, salt, Shaoxing wine (red wine is the best), black pepper, tomato juice and mushrooms. If it is too dry, you can add a little boiling water; 3. thicken the right amount, while stirring, enough is enough. (The above materials are available in supermarkets. The easiest way to make black pepper juice is to put basil, onion, chicken and tomato in a blender, add a little water and make juice. Turn a small fire in a pot and add salt and black pepper. I like spicy food, so I put a lot of black pepper in it. Can be adjusted according to personal taste. Cook over low heat until thick. If it is really not thick, you can tick it. So the black pepper juice is ready. This black pepper juice is really great, not worse than outside. Highly recommended. : 1. Put the oil, add the chopped green onion and stir-fry until fragrant; 2. Release soy sauce, beef juice, sugar, salt, Shaoxing wine (red wine is the best), black pepper, tomato juice and mushrooms. If it is too dry, you can add a little boiling water; 3. thicken the right amount, while stirring, enough is enough. Black pepper sauce: add appropriate amount of oil to the pot, add chopped green onion and garlic, stir-fry until fragrant, add black pepper, stir-fry over low heat, add cooking wine after black pepper smells, and simmer over low heat. After 5 minutes, season carefully and add whipped cream (appropriate amount). Stir-fry the minced garlic, Jiang Mo and chopped green onion with a little oil, and be careful not to burn too much. After the oil is spicy, stir-fry it with a small fire! Then add tomato sauce (there seems to be a special black pepper sauce in western food, but most people don't prepare it, so I use tomato sauce and a lot of black pepper instead! But be careful not to add too much ketchup and let it take away black pepper and meat. Don't forget that the pan is still frying now, don't be distracted! Let's go on, stir the things in the pot, add water, more water, because we need to add raw flour to thicken it! Add cooking wine, salt and monosodium glutamate while collecting the soup, and finally add black pepper, and then add more black pepper (you can taste the soup at this time) until you feel the rich black pepper flavor! Well, you can combine the results of the two steps into one. Just pour the soup on the prepared steak cake.